In a large pot, bring the chicken stock and salt to a boil. Gradually whisk in the cornmeal in a slow, stead stream. The liquid will be absorbed and the cornmeal will lock up; don't freak, just whisk through it. Lower the heat and continue to whisk until the polenta is thick and smooth, about 20 minutes. Add the cream and butter; continue to stir uitl incorporated, about 10 minutes. Removed from the heat, fold in the parmigiano and black peper and serve.
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|Serving Size: 1 Serving (291g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 127 (34%)|
|Amt Per Serving||% DV|
|Total Fat 14.2g||19 %|
|Saturated Fat 7.6g||38 %|
|Monounsaturated Fat 4.3g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 36mg||11 %|
|Sodium 1884.2mg||65 %|
|Potassium 465.7mg||12 %|
|Total Carbohydrate 41.9g||12 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 39.9g|
|Protein 19.6g||28 %|
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Calories per serving: 378
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